標準解讀

《GB/T 44616-2024 花生蛋白粉》是一項國家標準，針對花生蛋白粉這一產(chǎn)品設(shè)定了詳細的技術(shù)要求與試驗方法。該標準適用于以花生為原料，通過一系列加工工藝制得的蛋白質(zhì)含量較高的粉末狀產(chǎn)品。

在技術(shù)要求部分，明確了花生蛋白粉的基本質(zhì)量指標，包括但不限于感官特性、理化指標（如蛋白質(zhì)含量）、污染物限量、真菌毒素限量及微生物限量等。感官特性方面，規(guī)定了產(chǎn)品的顏色、氣味和狀態(tài)；對于理化指標，則指定了最低蛋白質(zhì)含量以及其他可能影響產(chǎn)品質(zhì)量的關(guān)鍵成分含量范圍；此外，還對鉛、黃曲霉毒素B1等有害物質(zhì)設(shè)定了嚴格的限制值，確保食品安全性。

關(guān)于試驗方法，《GB/T 44616-2024》提供了詳細的檢測步驟和技術(shù)參數(shù)，涵蓋樣品采集、處理以及各項指標的具體測定方法。例如，在測定蛋白質(zhì)含量時推薦使用凱氏定氮法，并給出了具體的操作流程和計算公式；而對于重金屬元素如鉛的測定，則建議采用原子吸收光譜法或電感耦合等離子體質(zhì)譜法等現(xiàn)代分析手段。

此外，標準還包括了標簽標識的要求，要求生產(chǎn)商必須在外包裝上清晰標注產(chǎn)品名稱、配料表、凈含量、生產(chǎn)日期、保質(zhì)期、儲存條件、執(zhí)行標準編號等信息，以便消費者識別并正確使用產(chǎn)品。


如需獲取更多詳盡信息，請直接參考下方經(jīng)官方授權(quán)發(fā)布的權(quán)威標準文檔。

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ICS

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CCS

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中華人民共和國國家標準

GB/T44616—2024

花生蛋白粉

Peanutproteinpowder

2024-09-29發(fā)布2025-04-01實施

國家市場監(jiān)督管理總局發(fā)布

國家標準化管理委員會

GB/T44616—2024

目次

前言

·····································································································

Ⅲ

1

范圍

··································································································

1

2

規(guī)范性引用文件

······················································································

1

3

術(shù)語和定義

···························································································

1

4

質(zhì)量要求

······························································································

1

4.1

感官要求

·························································································

1

4.2

質(zhì)量指標

·························································································

2

5

檢驗方法

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2

6

檢驗規(guī)則

······························································································

2

6.1

一般規(guī)則

·························································································

2

6.2

扦樣

······························································································

2

6.3

出廠檢驗

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3

6.4

型式檢驗

·························································································

3

6.5

判定規(guī)則

·························································································

3

7

標簽標識

······························································································

3

8

包裝、儲存和運輸

····················································································

3

8.1

包裝

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3

8.2

儲存

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3

8.3

運輸

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3

附錄A（規(guī)范性）氮溶解指數(shù)的測定

·································································

4

A.1

水溶性蛋白質(zhì)中氮含量的測定

··································································

4

A.2

氮溶解指數(shù)的計算

··············································································

5

Ⅰ

GB/T44616—2024

前言

本文件按照GB/T1.1—2020《標準化工作導(dǎo)則第1部分：標準化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

請注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機構(gòu)不承擔(dān)識別專利的責(zé)任。

本文件由國家糧食和物資儲備局提出。

本文件由全國糧油標準化技術(shù)委員會（SAC/TC270）歸口。

本文件起草單位：無錫中糧工程科技有限公司、武漢輕工大學(xué)、青島長壽食品有限公司。

本文件主要起草人：姚專、王嵐、何東平、秦衛(wèi)國、張春輝、周人楷、曲廣坤。

Ⅲ

GB/T44616—2024

花生蛋白粉

1范圍

本文件界定了花生蛋白粉的術(shù)語，規(guī)定了其質(zhì)量要求、檢驗規(guī)則、標簽標識、包裝、儲存和運輸

等，描述了檢驗方法。

本文件適用于食品加工用的花生蛋白粉。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB5009.3食品安全國家標準食品中水分的測定

GB5009.4食品安全國家標準食品中灰分的測定

GB5009.5—2016食品安全國家標準食品中蛋白質(zhì)的測定

GB5009.6食品安全國家標準食品中脂肪的測定

GB/T5490糧油檢驗一般規(guī)則

GB/T5491糧食、油料檢驗扦樣、分樣法

GB/T5492糧油檢驗糧食、油料的色澤、氣味、口味鑒定

GB/T5507糧油檢驗粉類粗細度測定

GB/T5515糧油檢驗糧食中粗纖維素含量測定介質(zhì)過濾法

3術(shù)語和定義

下列術(shù)語和定義適用于本文件。

3.1

花生蛋白粉peanutproteinpowder

花生餅粕經(jīng)粉碎等生產(chǎn)工藝加工得到的蛋白質(zhì)含量（干基）不低于50％的粉狀產(chǎn)品。

3.2

低變性花生蛋白粉low-denaturedpeanutproteinpowd

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